Sheet Pan Smoked Sausage with Spring Snap Peas and Baby Potatoes
This easy one-pan dinner features juicy smoked sausage roasted alongside tender baby potatoes and crisp-tender spring snap peas, all tossed in a garlic herb butter. Perfect for busy weeknights when you want maximum flavour with minimal cleanup.
Ingredients
- 450g smoked sausage, sliced into 2cm rounds
- 680g baby potatoes, halved
- 300g fresh sugar snap peas, trimmed
- 3 tablespoons olive oil, divided
- 4 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
Instructions
Preheat oven to 220°C (425°F) and line a large sheet pan with parchment paper.
In a large bowl, toss baby potatoes with 2 tablespoons olive oil, smoked paprika, thyme, onion powder, salt, and pepper until evenly coated.
Spread potatoes in a single layer on the prepared sheet pan and roast for 15 minutes.
While potatoes roast, toss sliced smoked sausage and snap peas with remaining 1 tablespoon olive oil and minced garlic.
Remove pan from oven, add sausage and snap peas around the potatoes, spreading everything into a single layer.
Return to oven and roast for 12-15 minutes until potatoes are golden and tender, snap peas are crisp-tender, and sausage reaches an internal temperature of 74°C (165°F).
Remove from oven, drizzle with lemon juice, and sprinkle with fresh parsley.
Serve immediately while hot.
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